why make this recipe
Carrot Potato Soup is a comforting dish that brings warmth and nourishment to your day. It’s simple to make and uses inexpensive ingredients, making it perfect for a cozy meal. The combination of carrots and potatoes creates a creamy and flavorful blend, ideal for any occasion. Plus, it’s a great way to boost your vegetable intake while enjoying a hearty soup!
how to make Carrot Potato Soup
Ingredients:
- 1 Tbsp butter or olive oil
- 1 medium-sized onion, diced (any color is fine)
- 1 garlic clove, minced or grated
- 1 celery stick, chopped
- 1 lb (450 grams) carrots, peeled and diced
- 1 lb (450 grams) potatoes, peeled and diced
- 1 tsp Italian herbs
- ¼ tsp dried thyme
- ¼ tsp dried parsley (optional)
- ⅛ tsp black pepper, plus more to serve
- ½ tsp fine salt, plus more to taste
- 2 ½ cups (600ml) low-sodium vegetable broth
- 2-3 Tbsp fresh parsley, chopped
Directions:
- Melt the butter in a large pot over medium heat.
- Add the diced onion, a pinch of salt, and pepper. Sauté for about 5 minutes, stirring occasionally, until soft and translucent.
- Add the minced garlic and cook for an extra minute until fragrant.
- Now, add the diced carrots, potatoes, chopped celery, herbs, salt, and pepper to the pot. Stir well and cook for about 2-3 minutes to enhance their flavor.
- Pour in the vegetable broth, bring it to a boil, then reduce the heat to a simmer. Cover with a lid and cook for 20 minutes, stirring occasionally.
- Once done, turn off the heat and let it cool slightly.
- Transfer about 1 cup of the soup to a stand blender and blend until smooth. Be careful, as it’s still hot. You can also use a hand blender, or skip this step if you like a chunkier texture.
- Return the blended soup to the pot and stir well to combine. Taste, and adjust the seasoning if needed.
- Stir in the chopped parsley before serving.
- Serve with freshly ground black pepper, extra parsley, and enjoy with crusty bread.
how to serve Carrot Potato Soup
Serve your Carrot Potato Soup hot, garnished with freshly ground black pepper and a sprinkle of parsley. This soup is delicious on its own or served with a slice of crusty bread, making it a perfect meal for lunch or dinner.
how to store Carrot Potato Soup
If you have leftovers, let the soup cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days. You can also freeze the soup for up to 3 months. Just make sure to leave a little space at the top of the container, as the soup may expand when frozen.
tips to make Carrot Potato Soup
- Feel free to adjust the herbs and spices according to your taste; add a bit of heat with red pepper flakes or a splash of lemon juice for brightness.
- For added creaminess, consider stirring in a splash of cream or non-dairy milk before serving.
- This soup can be thickened or thin out with extra broth, depending on your preference.
variation
You can add other vegetables like bell peppers, sweet potatoes, or even some greens like spinach or kale for different flavors and textures.
FAQs
Can I make this soup vegan?
Yes! Simply use olive oil instead of butter and ensure your vegetable broth is plant-based.
Can I use frozen vegetables?
Absolutely! Frozen carrots and potatoes will work well, just add them directly without needing to thaw.
How can I make it even creamier?
You can blend more of the soup or add some cream, coconut milk, or a dollop of sour cream while serving for extra richness.
Carrot Potato Soup
A comforting and creamy soup made with carrots and potatoes, perfect for boosting your vegetable intake while enjoying a hearty meal.
Main Ingredients
- 1 Tbsp butter or olive oil (Use olive oil for a vegan option.)
- 1 medium onion, diced (Any color onion is fine.)
- 1 clove garlic, minced or grated
- 1 stick celery, chopped
- 1 lb carrots, peeled and diced (Approximately 450 grams.)
- 1 lb potatoes, peeled and diced (Approximately 450 grams.)
- 1 tsp Italian herbs
- ¼ tsp dried thyme
- ¼ tsp dried parsley (optional)
- ⅛ tsp black pepper (Plus more to serve.)
- ½ tsp fine salt (Plus more to taste.)
- 2 ½ cups low-sodium vegetable broth (Approximately 600 ml.)
- 2-3 Tbsp fresh parsley, chopped
Preparation
- Melt the butter in a large pot over medium heat.
- Add the diced onion, a pinch of salt, and pepper. Sauté for about 5 minutes until soft and translucent.
- Add the minced garlic and cook for an extra minute until fragrant.
- Add the diced carrots, potatoes, chopped celery, herbs, salt, and pepper to the pot. Stir well and cook for about 2-3 minutes.
- Pour in the vegetable broth, bring it to a boil, then reduce the heat to a simmer. Cover and cook for 20 minutes.
- Turn off the heat and let it cool slightly.
- Transfer about 1 cup of the soup to a stand blender and blend until smooth. Return the blended soup to the pot and stir well.
Serving
- Stir in the chopped parsley before serving. Serve hot, garnished with black pepper and extra parsley.
For variations, consider adding other vegetables like bell peppers, or using frozen vegetables. Adjust herbs and spices to taste, and stir in cream or non-dairy milk for added creaminess.